A roast served with Yorkshire pudding, could be called the quintessential British Sunday dinner. With the wet cold weather this weekend, I made roast beef, served with roast potatoes, mashed butternut,  Jerusalem artichokes, and a delicious onion gravy.


1 x ±2kg  beef  roast
salt and freshly ground pepper, to taste
1⁄4 cup oil


3 onions , finely sliced

6 cloves garlic, smashed and peeled

2 cups red wine

2T butter, cubed

Yorkshire pudding

1 cup flour
1t salt
2 eggs
1 cup milk
1⁄2 cup beef drippings or oil

  1. Preheat the oven to 240°C.
  2. Season beef with salt and pepper.
  3. Heat the oil in a roasting pan into which the meat will comfortably fit. Brown the meat on all sides, and set aside.
  4. Add the onions and garlic, and fry until they just start to change colour.  Add the red wine and deglaze the pan.  Place the meat on top of onions, fat side up and place in the preheated oven.  Roast for 10 minutes, and then reduce the heat 170°C, and roast for a further 40 minutes.
  5. Remove from the oven, transfer the meat to a cutting board, and allow to rest, covered with foil, while you make the Yorkshire pudding and gravy. Skim the fat off the cooking juices  into a bowl.

Yorkshire pudding

  1. Increase oven temperature to 240°C.
  2. Sift flour together with salt into a medium bowl. Make a well in center and add eggs. Whisk in milk. Mix until smooth. Set aside at room temperature for 1 hour.
  3. Spoon 1⁄2t of fat into each cup of a nonstick muffin pan. Heat in oven for 15 minutes.
  4. Remove pan from oven, divide the batter evenly between cup and bake until risen and brown, about 20 minutes.  Remove from oven and set aside.


  1. Strain the cooking juices into a clean saucepan. Cook, whisking, until thick, about 5 minutes. Remove from heat and whisk in the butter.  Serve immediately

Serves 8

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